[CHAPTER XXVI.]
DIRECTIONS FOR DINNER AND EVENING PARTIES.
The following directions for a dinner-party are designed for a young and inexperienced housekeeper, in moderate circumstances, who receives visiters at her table from the most wealthy circles.
They are not intended for what would be called a stylish dinner-party, but what in New York, Philadelphia, and Boston, in the most respectable society, would be called a plain, substantial dinner, and as complete and extensive as any young housekeeper, with the ordinary supply of domestics, ought to attempt anywhere. Anything much more elaborate than this, usually demands the services of a professed cook. The details will be given with great minuteness, that a novice may know exactly what to do in every particular.
It is generally the case, that, at dinner-parties for gentlemen, no ladies are present but those who are members of the family. The gentleman of the house invites his friends the day previous, and then gives notice to his wife who are to come, and consults with her as to the articles to be provided, which of course he aids in purchasing.
The housekeeper then makes a list of all the articles to be used, either for table furniture or cooking, and then examines her cupboard, store-closet, and cellar, to see if everything is at hand and in order. All the glass and silver to be used is put in readiness, and the castors, salts, and every thing of the kind arranged properly. In order to be more definite, the exact dishes to be provided will be supposed to be these:
Soup. Fish. A boiled ham. A boiled turkey, with oyster sauce. Three roasted ducks, and a dish of scolloped oysters. Potatoes, Parsnips, Turnips, and Celery. For dessert, Pudding, Pastry, Fruit, and Coffee.
This will make a dinner for about ten or twelve persons. The pastry should be baked the day before, and the soup boiled down.
In the morning of the day for the dinner-party, every article should be on hand from market, and the cook have extra help, so as to get breakfast and the dishes out of the way early.
Then, the first thing, let her stuff and truss the turkey and ducks, and set them away to use when the time comes. Be sure that they are trussed so that the legs and wings will be tight to the body, and not come sprawling on to the table.
Suppose the dinner hour be three o’clock, as this is the earliest hour at which such a dinner could be comfortably prepared.